Fruit Crisp with Fustini's Cinnamon Pear Balsamic Reduction
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Fruit Crisp with Fustini's Cinnamon Pear Balsamic Reduction
Category
Desserts
Author:
Submitted by Maxine Ferris, Traverse City, MI
Ingredients
Ingredients
- 6-8 cups cored and sliced apples or pears or a combination of both
- 1 cup raisins
- juice from 1 lemon
- ¼ cup honey
- 1 teaspoon cinnamon
- ½ teaspoon allspice
Topping
- 1 cup rolled oats (not quick-cooking)
- 1 cup chopped walnuts, toasted for 10 minutes
- ½ cup whole wheat flour
- ½ cup Fustini's Delicate SELECT olive oil
- ¼ cup firmly packed light or dark brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon allspice
- ¼ teaspoon salt
Directions
- Preheat oven to 350°,F. Combine apples or pears, raisins, lemon juice, honey, cinnamon, and allspice in a medium bowl then pour into an 8 or 9-inch, un-greased, deep dish, baking pan.
- In another bowl combine oats, walnuts, flour, olive oil, sugar, cinnamon, nutmeg, allspice, and salt. Mix together until the topping is crumbly and has the texture of lumpy, wet sand. If it is too dry add a couple of teaspoons of water. Sprinkle the topping over the fruit mixture and bake for about 40 to 50 minutes or until the fruit is soft and can be pierced easily with a toothpick.
- Place balsamic in a small saucepan and bring to a boil. Reduce heat to a simmer, whisking constantly while reducing volume by 50 percent, then let the reduction cool.
- Place the Fruit Crisp hot, warm or cold, topped with ice cream of your choice, in a bowl and drizzle the reduced balsamic over the top.